Directions:
Heat vegetable oil in a heavy stock pot on medium heat. Add onions and celery, cool until softened (about 5 minutes). Add chicken stock, potatoes and dill. Bring to a slight boil, then reduce heat to simmer. Add cream. Add salt and pepper to taste. Return to simmer but do not boil. Add bacon and spinach. Add wild Alaskan halibut to chowder and continue to simmer for about three minutes. Empty can of clams and juice into soup and remove from heat. Let sit three to five minutes, then serve.

Ale-Infused Alaskan Crab Legs

Ingredients:

3 bottles of your favorite ale

3 lemons cut in half

1 head garlic, split in half

3 pounds Alaska King Crab Legs, split

Drawn butter for serving

Directions:
Add beer, lemons, and garlic to a large stockpot with a steamer insert and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until the crab is cooked. Arrange on a platter with sliced lemons and serve with drawn butter.

Alaska Smoked Salmon Frittata

Ingredients:

6 Eggs

1/3 cup thickened cream

Â¼ cup grated parmesan cheese

1 Tablespoon chopped chives

2 Tablespoons finely chopped parsley

Smoked Alaska Salmon thinly sliced

Chunky Salsa (optional)

Directions:
Preheat oven to 170 degrees. Lightly grease four holes in a 1-cup capacity muffin pan. In a large bowl, whisk eggs and combine with cream and parmesan cheese. Add salt and cracked black pepper, chives and parsley and combine well. Divide smoked salmon between the prepared holes, lining the base and sides of each one. Pour in the egg mixture. Bake frittatas for 20 minutes or until firm and golden. Remove from the pan. Serve warm with chunky salsa.

Directions:
In a bowl, mix together seasonings. Heat a large cast iron skillet over high heat for about 8 minutes. Two options for cooking:
– Dip fish into melted butter (or olive oil), and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour 1 tablespoon of butter or olive oil over the fish and cook for 2 minutes or until fish flakes easily with a fork.
– Use seasonings as a rub. Rub the fillets with the seasonings. Pour butter (or olive oil) into the hot skillet. Place fillets into the skillet and cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn fish over and cook 2 more minutes or until fish flakes easily with a fork.

Grilled Asian Salmonw/ sauteed spinach and couscous

Ingredients:

1 filleted side of salmon about 3-3 Â½ pounds

1 Alder or Cedar plank 7 X 12 or 9 X 12 depending on the size of the salmon

Marinade:

Â½ cup rice vinegar

Â½ cup low-sodium soy sauce

2 tablespoons honey

1 teaspoon ground ginger

Â½ teaspoon freshly ground black pepper

3 garlic cloves, minced

Â½ teaspoon red pepper flakes (optional)

1 lemon, thinly sliced

Topper:

1 Â¼ cup chopped green onions

1 tablespoon sesame seeds, toasted

Directions:
Immerse and soak the Alder or Cedar grill plank in water 1 hour and then drain. Heat one side of the grill to high heat. Combine vinegar and next seven ingredients in a large zip-top plastic bag; seal. Shake to combine. Add salmon; seal. Marinate in refrigerator 30 minutes, turning once.

Place wood plank on grill rack over high heat and grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily with a fork. Sprinkle with onions and sesame seeds. You can serve salmon on the plank or remove carefully to a serving dish.

Grilled Halibut with Spice Rub,Roasted Chilies and Tomatillo Salsa

Ingredients:

3 C finely diced tomatillos (10-12)

6-8 roasted green chilies (canned okay)

1 T minced garlic

2/3 C finely diced red onion

Green Tobasco to taste (Â½-Â¾ tsp)

1/3 C lime juice

1 C finely chopped fresh cilantro

Salt and pepper to taste

Halibut or other white fish (one piece per serving)

Olive oil for coating fish and grill

Directions:
Salsa: Dice and roast tomatillos and red onion into uniform pieces. Place into bowl with minced garlic, salt and pepper. Let sit at room temperature for one hour. Add hot sauce and lime juice to taste. Wash cilantro, spin dry and finely chop. Add to tomato and onion mix. Let sit at least 20 minutes or more before serving.

Anaheim Chilies: Remove stems, cut lengthwise and remove seeds and inner membrane. Grill chilies on high, skin-side down until nearly all skin is blistered and brown. Remove skin. Place in bowl and cover with foil to let steam 15 minutes. Peel skin. Caution: Keep hands and fingers away from eyes until washed.

Fish: To prevent fish from sticking, rub grill grate with olive oil. Turn grill on and preheat to high. Carefully add oil again just before placing halibut. Dry halibut then use one hand to rub with olive oil, the other to coat with rubbing spices. Rubs such as âHalibut Cove Fish Rubâ can be purchased at the Waterfall Resort General Store or from your local specialty market.

Place halibut on an oiled grill at an angle. Lower heat to medium high. Cook 3-4 minutes, check grill marks by lifting corner. To create a criss-cross grill pattern, rotate fish 45 degrees and cook another 3 minutes. Carefully turn fish over and cook 4-5 minutes more on second side. Donât overcook; fish typically needs 10 minutes total cooking time, less if itâs thin.

Serve hot with refreshing Tomatillo Salsa on top.

Seared Black Sea Bassw/ Smoky Maple Rub and Feta Salad

Ingredients:

3-6 tablespoons extra-virgin olive oil

2 six ounce black sea bass fillets with skin

Smoky Maple Fish Rub or rub of your choice

2 to 3 cups bitter greens (radicchio, chiffonade and endive)

Â½ cup diced fennel

Â¼ small red onion, thinly sliced

Â¼ ruby red grapefruit, juiced

2 tablespoons pitted kalamata olives slivered

1 ruby red grapefruit, segmented (fresh or bottled)

1/3 cup crumbled feta cheese

Directions:
Remove fish from refrigerator 10-15 minutes prior to prep. Pat skin dry and season both sides with a smoky maple fish rub or any dry fish rub. (This rub – and others – can be purchased at Waterfall Resortâs General Store.) Carefully press the rub into the fish.

Put greens, fennel and red onions in bowl and dress with olive oil and grapefruit juice, season with salt. Toss in olive slivers and grapefruit segments. Divide salad onto 2 plates and sprinkle with feta. Lean a fish fillet on salad. Enjoy!

Black Sea Bass Cooking TipsIf you like to bake or grill whole fish, the black sea bass is one of the best for this. The firm flesh also makes it great for soups and chowders.

Spicy Herb-Grilled Salmon Steaks

Ingredients:

1/2 cup basil leaves

1/3 cup mint leaves

3 tablespoons minced seeded jalapeno pepper

2 tablespoons white vinegar

2 Â½ teaspoons minced peeled fresh ginger

1 teaspoon sugar

2 teaspoons fish sauce

2 garlic cloves, chopped

4 (6 ounce) salmon steaks (about 1 inch thick)

1/2 teaspoon salt

1/8 teaspoon black pepper

Cooking spray

1/4 cup finely chopped fresh basil

4 lime wedges

Directions:
Combine the first 8 ingredients in blender or food processor, and process until smooth. Set aside. Sprinkle salmon steaks with salt and black pepper. Place the fish on a grill rack coated with cooking spray, and grill for 5 minutes on each side or until fish flakes easily when tested with a fork. Spoon sauce over fish, and garnish with chopped basil and the lime wedges.

Directions:
In a food processor or blender, process the vinaigrette ingredients until smooth. Put the salad, except the salmon, on a serving platter. Pour the dressing over the salad. Toss gently. Crumble the salmon on top. Serve immediately for peak flavors and texture.

Alaska King Crab and Feta Bake

Ingredients:

2 and 1/4 pounds Alaska King Crab legs, thawed or frozen

1 can (29 oz.) tomato sauce or diced tomatoes in juice

6 oz. crumbled feta cheese, divided

2 Tablespoons dried Greek oregano, divided

6 Greek pita flatbreads (7 inches each)

1/3 cup olive oil

1 Tablespoon minced garlic

Directions:
Rinse frozen Alaska King Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Place crab legs in refrigerator to thaw overnight. Using kitchen shears, cut the shells open and remove crab meat from shells. Chop or shred meat.

Heat oven to 425 degrees F. Blend crab meat, tomato sauce, half of the feta cheese, and all but 1 teaspoon oregano. Portion 2/3 cup crab sauce mixture into each of six (8 oz.) ramekins or custard cups. Top each ramekin with 1 tablespoon feta cheese; sprinkle remaining teaspoon oregano over feta cups. Transfer cups to baking sheet and cook for 10 to 15 minutes or until mixture is bubbly.

Directions:
Grease a 6-cup fish mold, non-stick Bundt pan, or individual quiche molds with butter or mayonnaise. Soften the gelatin in Â¼ cup cold water. Add Â½ cup boiling water and stir well, until the gelatin has dissolved and let mixture cool. Add the mayonnaise, lemon juice, lime juice, onion, hot sauce, paprika, and salt and mix well. Fold in the salmon and capers. Add the whipped cream and continue folding until everything is well combined. Pour the mixture into the prepared mold. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight. Unmold on plate covered with butter lettuce and lemon slices and decorate with parsley. Place a cup of Dill Sauce on the side with a spoon or if you are using individual molds place a dollop of Dill Sauce on top of each mousse.

To make the dill sauce: Combine all the ingredients in a medium bowl. Cover with plastic wrap and chill for at least 1 hour. This Dill Sauce is also terrific with poached or grilled salmon!

Directions:
Combine cumin, coriander, fennel and peppercorns in a non-stick pan and toast over medium heat until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with olive oil, season with salt, then liberally grind or lightly press toasted seeds on both sides of steaks.

Preheat oven to 375 degrees. Place heavy foil on a cookie sheet and oil slightly. Place salmon on foil and place pan on the middle oven rack. Roast in oven for 10 minutes per inch thickness of salmon or until it begins to flake when tested with a sharp knife. Using wide spatulas, lift the salmon from the foil onto a warmed serving platter. If using a fillet, cut into portions. Plate to serve or keep on the serving platter and garnish with lemons and parsley. Optional: Add a teaspoon of butter to the top of each steak or fillet.

Grilled Halibut with Lavender and Cilantro Garlic Butter

Ingredients:

4 (6 ounce) fillets halibut

1 lime, cut into wedges

Salt and pepper to taste

3 cloves garlic, coarsely chopped

Â½ cup chopped fresh cilantro

Â¼ cup culinary lavender buds

1 tablespoon fresh lime juice

2 tablespoon butter

1 tablespoon olive oil

Directions:
Preheat grill for high heat. Squeeze juice from lime wedges over fish fillets, then season with salt and pepper. Grill fish fillets for 5 minutes on each side until browned and fish can be flaked with a fork. Remove to a warm serving plate.

Directions:
In a bowl, combine all the ingredients for ceviche. Cover and place in refrigerator. Gently stir ceviche every 2 hours. After first 2 hours, remove hot peppers. Let set for about 8 hours before serving.

Meanwhile, mix all ingredients for lime mango sauce in a blender. Blend for 1 minute. Pour in bowl, cover and chill in refrigerator. Top the ceviche with the lime mango sauce right before serving with tortilla chips.

Directions:
Preheat grill to medium. Mash chopped garlic and kosher salt together on a cutting board using the flat of a chef’s knife or a spoon until the combination forms a thick paste. Transfer garlic paste to a small bowl, add olive oil, and mix. Coat a suitable length of aluminum foil with cooking spray. Place the salmon fillet skin side down on the foil, then spread the garlic paste on top of the salmon. Sprinkle with the 1/3 cup of sliced basil, lay sliced tomatoes on top (for an extra touch, overlap them to look like fish scales), and add salt and pepper to taste. Place salmon and foil on the grill and cook until the fish flakes easily, about 10-12 minutes. Use two large spatulas to transfer the salmon from the foil to a serving platter, and garnish with the remaining 1/4 cup of sliced basil. Makes 4 servings at approximately 250 calories each.

Directions:
Heat olive oil in a large skillet over medium-high heat. Add in black garlic. In a bowl, combine Balsamic vinegar, orange zest, freshly squeezed orange juice, sea salt and white pepper. Marinate both sides of the halibut steaks in the Balsamic mixture. Place steaks in the heated skillet and cook for 10 minutes (5 minutes for each side) or until fish flakes with a fork. Serve warm topped with chopped cilantro and lemon wedges.

Old Fashioned Smoked Salmon Soup

Ingredients

2 Tblsp. Butter

1 Carrot, finely chopped

1/2 Cup Celery (mostly leaves), chopped

2 6.5 oz cans

2 Cups Chicken Broth

2 Cups Half & Half

1/4 Cup Corn Starch mixed with 1/4 Cup water (slurry)

Dash of salt and pepper

Soup Crackers of Fresh Bread

Directions:
Melt butter in a medium to large saucepan on stove top set to medium-high heat. Add carrot, celery and onion, then saute until tender (about 5 minutes). Add the Smoked King Salmon to the pan and mix thoroughly. Stir in the chicken broth, half & half, salt and pepper. Bring to a near boil, then keep it simmering. Slowly pour in the corn starch / water mixture, stirring, until soup thickens. Simmer for another 5 minutes. Serve warm with crackers or fresh bread.

Directions:
Mix all ingredients except salmon together, then pour in a flat glass dish.Â Add salmon and marinate for 30 minutes.Â Remove salmon from marinade and place flesh side down on charcoal grill for 3 minutes to mark.Â Turn to other side and grill approximately 4-5 more minutes until internal temperature reaches 145 degrees.Â Baste with marinade just prior to removing from grill.Â Place fish on platter, then garnish with fresh parsley and lemon wedges.

Grilled Coho Alaska Salmon

Ingredients:

1 Coho salmon fillet with skin on

2 Tblsp. Butter, diced

2 Tbsp. Brown sugar

Â½ Lemon

Â½ C Vermouth

Salt and Pepper to taste

Foil to cover bottom of Salmon

Directions:
Heat BBQ Grill to medium high. Place Salmon fillet, skin down, on top of foil. Turn up edges of foil. Salt and Pepper top of fish. Sprinkle brown sugar evenly over the Salmon. Place butter on top of sugar. Pick up foil with Salmon and put on the middle of BBQ grill. Put Vermouth around fillet. Lastly, squeeze lemon over Coho Salmon. Close lid and grill until Salmon flakes. I generally use a total cooking time of 10 minutes per 1 inch thickness of your fillet. Serve immediately.

Baked Snapper with Tapinade

Ingredients:

6 â 5oz. Snapper fillets skinned and boned

3 eggs beaten

1 Cup All-purpose flour

3 Tblsp. Canola oil

1 Cup Whole Kalamata olives

1 Cup Green olives

Â½ Cup Capers with juice

1-1/2 Tblsp. Lemon juice

1 oz. Anchovies

1/8 Cup Shallots

Â¼ Cup Chopped parsley

Salt and Pepper to taste

Directions:
Preheat oven to 350. Heat skillet over medium heat. Dredge Snapper in flour, then dip in eggs. Pour oil in skillet. Place Snapper fillets in hot skillet and turn after 1 minute. Cook 1 more minute and place on baking sheet. Combine all tapenade ingredients in a food processor and pulse for 1 minute until items are chopped and well mixed together. Top snapper with tapenade and finish cooking in oven for 6-8 minutes. Serve immediately.